Game - Paula Young Lee

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Résumé :
Antelope and porcupines in Africa. Feral cats and wild goats in Australia. Deer, pheasants, and rabbits in the United States and Europe. These are just a few of the world's game animals, or creatures hunted for food. Game has been central to the development of humanity and forms a core part of cultures--and meat industries--from the Amazon to the Arctic. But despite the ubiquity of its consumption, it has never been the subject of a culinary overview. Paula Young Lee rectifies this oversight in Game, describing the fascinating history of a food so diverse it ranges from luxury good to staple of the poor. Describing how animals from quail and oryx to dormice were once so avidly pursued that they became semi-domesticated, Lee traces the rise and fall in the prevalence of hunting some animals, as well as illustrating how dishes like bear paws, reindeer p?t?, and lark pie have seen their popularity come and go. She provides insight into the politically charged arena of hunting laws and discusses the customs and difficulties in hunting game for food, while offering up fun facts--such as how venison was once so coveted that cookbooks gave instructions for disguising beef as a counterfeit. Featuring unusual recipes for many little-eaten animals and cuts of meat, Game will be gobbled up by readers alongside a steaming bowl of rabbit stew.

Biographie:
Paula Young Lee is a faculty fellow at the Center for Animals and Public Policy at the Cummings School of Veterinary Medicine at Tufts University in Massachusetts. She is the author of Meat, Modernity, and the Rise of the Slaughterhouse and How to be a Homeless Frenchman....

Sommaire:
Introduction 1. The Hunting of the Snark: A Brief Overview of Game 2. The Culinary Crucible: Of Law and Lusciousness 3. It Tastes Like Chicken: Falconry, Trapping and Subsistence Hunting 4. The Raw and the Cooked: Making Your Own Meat 5. The Forlorn Table Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

'Books in Reaktion's Edible series are paragons of their type; concise and flavourful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to do it yourself. I recommend these books to foodies and academics alike.' 
- Robert Sietsema, restaurant critic for The Village Voice 'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street Journal